Vegan Banana Ice Cream

Banana bunch

This is just like soft-serve ice cream.  You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious vegan ice cream.

Serves: 4 to 6

  • 5 to 6 very ripe bananas, peeled and frozen
    (after peeling, freeze overnight or longer in a plastic bag)
  • 1 tablespoon vanilla
  • 1/2 cup (approximately) creamy soy milk

Break frozen bananas into 1-inch pieces. Place in a food processor with the vanilla and soy milk and puree until creamy, stopping the machine occasionally to stir so that it processes evenly. Serve immediately. Can be refrozen.

Other ideas: Up to a third of the bananas can be substituted with frozen mangoes, strawberries, raspberries or other fruit of choice.

Visit Miyoko’s Kitchen on the web.


5 comments on “Vegan Banana Ice Cream

  1. jeanette

    This turned out so good and it was so easy, I was done in 15 minutes and I added frozen blueberries with the bananas.

  2. Nava

    That does sound amazing; I just popped a couple of bananas on their way to oblivion into the freezer with a bit of fresh pineapple and a couple of large ripe strawberries. Can’t wait to blend it up for dessert tonight!

  3. Pingback: Day 43: Banana-fy it! « rabbitfood365

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